There’s something about a warm, fluffy German pancake on a lazy Sunday morning that just feels like a big, comforting hug from the universe. I’ll never forget the first time I tried to make one; I accidentally used salt instead of sugar, creating a culinary disaster that even my dog turned his nose up at. Lesson learned: always label your jars. But once I got the hang of it, this recipe became my secret weapon for brunches, impressing not only my picky kids but also the in-laws!
Now, about those ingredients… Let’s just say, you might find yourself making this more often than you’d think. It’s not only easy but also downright delicious. And let me walk you through it, step by cozy step.
Table of Contents
Ingredients
Here’s what you’ll need to create this bit of breakfast magic (and trust me, it’s worth every calorie):
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter
- Confectioners’ sugar, for dusting
- Fresh berries or fruit, for serving (optional)
- Maple syrup or your favorite topping
Instructions
Alright, let’s get baking! And remember, if I can master this after my salty fiasco, you’ve got this in the bag.
- Preheat your oven to a toasty 425°F (220°C). This baby loves a hot oven.
- While your oven is heating up, toss the eggs, milk, flour, sugar, salt, and vanilla extract into a blender. Whirl it until it’s smooth. You’re looking for a batter that’s a little thinner than traditional pancake batter.
- Now, grab a 9×13 inch baking dish and plop the butter in there. Stick it in the oven just until the butter is melted. Watch it like a hawk – burnt butter is not the fragrant start you’re going for.
- Carefully remove the hot dish from the oven (oven mitts, people!) and tilt it around to make sure the butter coats the entire bottom.
- Immediately, pour the batter into the buttery dish. Don’t stir; just let it settle in there like a cozy blanket.
- Slide it back into the oven and bake for about 20-25 minutes. What you’re waiting for is a puffed-up golden beauty that might just be the eighth wonder of the world.
- Remove from the oven, and here’s where you can let your inner artist shine. Dust with confectioners’ sugar, scatter berries, or drizzle with syrup – make it your masterpiece.
- Serve immediately. I mean, you could wait, but why would you want to?
Tips & Tricks
Before you dive in, let me share a few nuggets of wisdom (learned the hard way, of course):
- Room Temperature Ingredients: Make sure your eggs and milk are room temp. Cold ingredients don’t puff as well – and we want puff!
- Blending Matters: Seriously, blend that batter until it’s as smooth as your favorite jazz tune. Lumps are pancake criminals.
- Don’t Skip the Butter: It creates a non-stick surface and adds a rich flavor that’s just divine. Plus, it helps the edges get that signature crispy texture. (game changer!)
FAQ
Got questions? I’ve got answers – and maybe a story or two.
- Q: Can I make this with non-dairy milk?
- A: Absolutely! I’ve used almond and oat milk with great success. Just make sure it’s unsweetened or adjust the sugar accordingly.
- Q: What if I don’t have a blender?
- A: No problem! A whisk and some elbow grease will do just fine. Just make sure to whisk vigorously to get that smooth batter.
- Q: Can I add toppings before baking?
- A: I’d suggest waiting until after it’s baked. Adding them before can weigh down the batter and affect the majestic puff.
Now, let’s chat about the calories. Look, this isn’t your “light” breakfast option. But everyone deserves a treat now and again. For a lighter version, you could use skim milk and less butter, but honestly, it’s worth the splurge.
As for substitutions, if you’re out of all-purpose flour, go ahead and try whole wheat. It’ll give a nuttier flavor and a denser pancake, but it’s still tasty. And if you’re out of vanilla extract (been there!), a dash of cinnamon or nutmeg can add a nice warmth.
When it comes to storage, this pancake is like Cinderella – it doesn’t like to stay out past midnight. It’s best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge and reheat gently in the oven.
Let’s talk variations. Here comes the fun part – you can top this with just about anything. Try it with lemon juice and sugar for a zesty twist, or spread some Nutella on top for a decadent treat. My kids love when I sprinkle chocolate chips over it right out of the oven.
And that cultural story I promised? Well, this dish isn’t just a recipe; it’s a memory maker. My Oma used to make these for me when I was a kid, and it was like a little piece of Germany right in our kitchen. Now, when I make them, it’s like she’s right there with me, guiding my spatula and chuckling at my impatience to dig in.
So there you have it, friends. An Easy Baked German Pancake that’s sure to warm hearts and tickle taste buds. Give it a try, and who knows? Maybe it’ll become your family’s new favorite tradition, too. Now, go forth and bake with joy!
Easy Baked German Pancake
Enjoy a warm, fluffy German pancake that is perfect for a comforting Sunday morning breakfast. This easy recipe is a delightful treat for the whole family, topped with confectioners' sugar, fresh fruit, and your favorite syrup.
Ingredients
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter
- Confectioners' sugar, for dusting
- Fresh berries or fruit, for serving (optional)
- Maple syrup or your favorite topping
Directions
-
Preheat the oven to 425°F (220°C).
-
Blend eggs, milk, flour, sugar, salt, and vanilla until smooth.
-
Melt butter in a 9x13 inch baking dish in the oven.
-
Coat dish with melted butter and pour in the batter.
-
Bake for 20-25 minutes until golden and puffed.
-
Dust with confectioners' sugar and add berries or syrup.
-
Serve immediately and enjoy!